Cheesy Broccoli, Cauliflower & Pasta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 c cooked, al dente brown rice penne (whole wheat will also be fine if you can't find brown rice pasta)1 can fat free cream of mushroom soup3/4 c nonfat milk1/2 t granulated garlicSalt & pepper to taste3/4 c broccoli florets3/4 c cauliflower florets1 1/2 c reduced fat cheddar cheese, dividedSmall amount of cooking sprayIngredients listed are taken directly from the poorgirleatswell recipe. Nutritional information reflects the changes that I made: 3/4c 2% mozzarella, shredded, 3/4 c fat free cheddar, shredded - instead of 1.5 c reduced fat cheddar, shredded, 98% fat free cream of chicken soup instead of cream of mushroom soup, and 3/4 c 1% milk instead of 3/4 c nonfat milk.
Preheat the oven to 400°. In a small saucepan combine the milk, cream of mushroom soup, garlic, and salt & pepper, and whisk together over medium low heat until smooth. Combine the pasta, broccoli, cauliflower and 3/4 c of cheese in a large bowl and add the mushroom soup, folding everything together so it's evenly mixed. Lightly spray a 9" x 12" casserole dish with cooking spray and add the pasta & veggie mixture. Sprinkle the remaining cheese on top and bake for 20-25 minutes, until the cheese is melted & bubbly.
Makes 4 servings - each being 1/4 of a 9/12 casserole dish.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELEARNS.
Makes 4 servings - each being 1/4 of a 9/12 casserole dish.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELEARNS.
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 5.9 g
- Cholesterol: 24.5 mg
- Sodium: 786.6 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 4.8 g
- Protein: 18.5 g
Member Reviews